Crispy chicken in the oven

Votes: 9

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 328, total fat 10 G., saturated fats 3 G., proteins 48 G., carbohydrates 10 G., fiber 1 G., cholesterol 186 mg, sodium 330 mg, sugar - G.

This oven-baked chicken looks just as delicious as deep-fried chicken, but it's much lower in fat. The pieces are coated with a crispy crust made from a mixture of breadcrumbs, cornmeal, and Parmesan cheese, while underneath lies juicy, tender meat, thanks to the chicken marinated in a milk mixture with lemon juice. Bake the legs and thighs in the oven on a rack. This ensures they're cooked through on all sides, and the crust is evenly crispy and delicious, preventing the chance of soggy breading from becoming soggy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of chicken legs and thighs on the bone, skinless
1 lemon
0.5 tbsp. low-fat milk
0.5 tsp. granulated sugar
1/4 tsp cayenne pepper
2 tsp chopped rosemary + 2 whole sprigs
4 cloves garlic, peeled and crushed
2 slices of whole grain bread (80 g)
1/4 cup yellow cornmeal
2 tbsp grated Parmesan (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken drumsticks, chicken thighs, Parmesan cheese, milk, ground cayenne pepper, rosemary

Cooking the dish according to the recipe:

Finely grate 1 teaspoon of lemon zest. Squeeze the lemon juice into a medium bowl. Stir in the milk, sugar, and cayenne pepper until the sugar dissolves. Add the rosemary sprigs and garlic. Prick each chicken piece several times with a fork and place it in the milk mixture, coating it thoroughly. Cover and refrigerate for 2 hours to marinate.
Meanwhile, preheat the oven to 300°F (150°C). Place the bread in a single layer on a baking sheet. Bake, turning several times, until crisp and dry, 45 minutes to 1 hour. Cool completely. Break the breadcrumbs into large pieces and process in a food processor until coarse crumbs form.

Increase the oven temperature to 190°C (375°F). Line a baking sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray.
In a shallow bowl, combine the bread crumbs with the cornmeal, Parmesan cheese (if using), chopped rosemary, the reserved 1 teaspoon zest, salt and pepper.
Working with one chicken piece at a time, remove it from the marinade and let any excess drip back into the bowl. Dredge in the breading, pressing until well coated, and place on the prepared grill rack. Repeat with the remaining chicken and breading. Spray the chicken with cooking spray.
Bake until chicken is crispy and a thermometer inserted into the thickest part of the meat registers 165°F (72°C), about 50 to 55 minutes.
Serve chicken warm or at room temperature.

Note

Skinless chicken marinated in a mixture of lemon, herbs, and a little skim milk adds a rich flavor and tenderness. Cornmeal and whole-grain breadcrumbs create a low-calorie, crispy crust, and grilling ensures a thoroughly cooked finish on all sides.